Spicy Beetroot and Slaw Stuffed Sweet Potatoes

Servings: Serves: 2

Ingredients

For the Red Cabbage Slaw:

For the Beetroot Dressing:

Sea Salt and Black Pepper, to taste

To Serve:

coriander leaves, roughly chopped

Method

1

Mix all the slaw ingredients together in a non-metallic bowl and set aside to soften slightly.

2

In a high speed blender, add all the dressing ingredients and blend until smooth and combined.

3

Split the skins of the potatoes lengthwise and stuff with the slaw. Drizzle over the beetroot dressing and scatter with the coriander leaves.

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